Sunday, October 23, 2011

Sunday Savvy 9



Sunday lunch in Trinidad and Tobago is a cultural icon, a drama of extravagance, in the humblest of homes this means putting that little extra bit to table; if your weekday meal was one dish, then Sunday it had to be a two dish; and if a weekday two dish, then Sunday it must be three and if weekday it was no dish, then Sunday, some kind heart sent you a plate of food.

Of this Sunday icon a crucially essential motif was the Sunday Callaloo a greens soup which is most often served as a sauce or side. So that you pour it over your provision or rice or eat it aside as a soup.

Callaloo making is not without its little quirks; 'the callaloo bush' the ochroes, the pumpkin, the crab, the chives and other personal herb added. But the pepper has its tradition base and evolution story. In the good ole days, the Callaloo makers would take the finished product off the stove, remove the green pepper which was still whole and using a swizzle stick swizzle the callaloo to a fine smooth consistency; however as time passed Callaloo makers grew careless, forgetting to remove the much renowned green pepper, which incidentally was a hot pepper, and many mouths burned; (but they still uncomfortably ate their Sunday callaloo), even though Callaloo makers were now usinging blenders instead of swizzle sticks, but that was not so bad as burned mouths slurping uncomfortably the 'almost sacred Sunday callaloo.' Then some wise Callaloo makers contemplating the situation, came upon the idea - colour code - and alas, all was well again in the Callaloo making arena; so that yellow or red peppers (still hot) were now added to the Callaloo pot, and all such Callaloo makers could only but remember to take the peppers out before swizzling or blending the Callaloo to a to a fine smooth consistency with a nice pepper flavour. And all was well again, There are however some diligent Callaloo makers whose use the hot green peppers and remember to take it out of the pot at the right time, Sunday SMILES.


This is Sunday 9 of the series 'Sunday Savvy'

revisit Sunday Savvy 8

Why not share a little Sunday someting with me comment or email me

much love
gillena

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11 Comments:

Blogger Carol Raisfeld said...

Gillena, this was a delightful insight into your culinary culture. I enjoyed it very much! I look forward to more.
Love,
Carol

3:17 PM  
Blogger Frieda said...

Fascinating, it was very interesting to hear about your culinary culture!

4:08 PM  
Blogger Gillena Cox said...

Carol, Frieda thanks for stopping by

much love...

5:28 PM  
Blogger Diane Mayr said...

I love these little looks into life in T & T. Have have great week, Gillena.

8:31 AM  
Blogger Lorraine said...

how wonderful your recipes in these tradition, My sunday savvy

9:32 AM  
Blogger Bill said...

Delightful. Gillena, I think you'd enjoy a visit to the "crafty green poet" blog. Just click on "juliet" on the list of blogs at haiku-usa.

11:39 AM  
Blogger Gillena Cox said...

Diane, Lorraine, Bill; thanks for dropping in

Bill i'll visit Juliet's


much love...

12:16 PM  
Blogger Crafty Green Poet said...

That sounds like a tasty soup, I like the idea of a soup that can be poured over rice, a bit like some of the dishes we would eat in Malawi (and thanks for your comments about the Foreign Flavoursanthology over on my blog)

I also like the idea of Sunday lunch being a drama of extravagance!

4:13 PM  
Blogger Gillena Cox said...

Hi Juliet glad you dropped in


much love...

7:28 PM  
Blogger Adelaide said...

Hi Gillena,

I'm catching up after being without a computer for nearly 2 weeks. I love the story of the
calloloo makers.

Adelaide

8:29 PM  
Blogger Gillena Cox said...

thank you Adelaide :) glad your computer stuff been sorted out

much love...

6:58 AM  

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